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Recipes
Sweet & Sour Pork
By Scrappin Broad
SEASONING SAUCE--Prepare & set aside Mix water & cornstarch until smooth; stir in remaining ingredients
- SEASONING SAUCE
- 3/4 c water
- 1 Tbsp cornstarch
- 1 Tbsp catsup
- 1 Tbsp soy sauce
- 1/4 c sugar
- 1/4 c wine vinegar
- a few drops of liquid hot pepper seasoning
- COATING
- 2 egg yolks
- 4 tsp water
- 2 Tbsp flour, all purpose
- 2 Tbsp cornstarch
- MEAT
- 1 lb boneless pork, cut into 1" cubes
- 1 clove garlic, minced
- 1 13-oz can pineapple tidbits, drained
Fiesta Crock Pot Chicken
By Scrappin Broad
1. Put chicken in crock pot
- 2 lb Boneless, Skinless Chicken Breast
- 1 packet Hidden Valley Ranch Fiesta Ranch Dressing mix
- 1 can Whole Kernel Corn - no salt added
- 1 can Black Beans - no salt added
- 1 can Rotel
- 8 oz Cream Cheese
Spice-Rubbed Chicken Fingers
By Scrappin Broad
Coat a grill rack or broiler-pan with cooking spray
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp salt
- 1 lb. chicken breast tenders
- 1/2 c cilantro sprigs
- 1/4 c parsley sprigs
- 1/4 c blanched slivered almonds
- 1 clove garlic
- 1 serrano chile pepper, seeded
- 1/8 tsp salt
- 2 Tbsp lime juice
- 2 Tbsp water
Hungarian Chicken
By Scrappin Broad
Chicken Cook bacon in large skillet until crisp
- Chicken
- 8 slices bacon, chopped
- 1/2 c. chopped onion
- 2 3-4 lb. chickens, cut up or 8 chicken breasts, cut up
- 1 c flour
- 2 t salt
- 1 T paprika
- 1/2 c chicken broth
- Gravy
- 3 tbsp. flour
- 1 c. chicken broth
- 2/3 c milk
- 1 1/2 t paprika
- 1/2 t salt
- Reserved onion & bacon from above
- 1 1/2 c sour cream
Chocolate Chip Cheesecake
By Scrappin Broad
CRUST Combine all ingredients
- CRUST
- 1 c graham cracker crumbs
- 3 T sugar
- 3 T margarine, melted
- FILLING
- 3 8 oz pkg cream cheese, softened
- 3/4 c sugar
- 3 eggs
- 1 c mini semi-sweet chocolate pieces
- 1 t vanilla
Chinese Chicken Salad with Red Chile Peanut Dressing
By Scrappin Broad
Whisk together dressing ingredients
- Salad:
- 1/2 head Napa cabbage, shredded
- 1/2 head Napa cabbage, shredded
- 2 carrots, shredded
- 1/4 lb snow peas, julienned
- 1/4 c coarsely chopped fresh cilantro leaves
- 1/4 c thinly sliced green onion
- 2 c shredded rotisserie chicken
- 1/2 c chopped roasted peanuts
- 1/4 c chopped fresh mint leaves
- chili oil, optional
- Dressing:
- 1/4 c rice wine vinegar
- 2 Tbsp smooth peanut butter
- 1 Tbsp chopped fresh ginger
- 2 tsp chipotle pepper puree
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 2 tsp toasted sesame oil
- 1/2 c canola oil
- salt & pepper to taste
Chicken Cordon Bleu
By Scrappin Broad
Preheat oven to 350 degrees F
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Bok Choy Salad
By Scrappin Broad
from Mee-Maw's Favorites cookbook from Carol F
- Salad
- 1 head bok choy, stems and leaves chopped
- 2-3 green onions, chopped
- 1/4 c sesame seeds
- 1 c sliced almonds
- 2 Tbsp sugar
- 2 pkg. Ramen noodles, crushed (do not use seasoning packet)
- 1/4 c margarine
- Dressing
- 3/4 c oil
- 1/4 c red wine vinegar
- 1/2 c sugar
- 1 T soy sauce
- Mix ingredients together and pour over salad just before serving.
Fettucini Alfredo
By Scrappin Broad
In large saucepan heat garlic in butter until lightly browned
- 1 8-oz. pkg. cream cheese, cubed
- 3/4 c (3 oz.) grated parmesan cheese
- 1/2 stick butter/margarine
- 2 garlic cloves, minced
- 1/2 c milk
- 8 oz. fettucini noodles, cooked, drained
Orange-Ginger Couscous
By Scrappin Broad
Southern Living Annual Recipes 2000, page 295
- 1 tsp grated orange rind
- 2 cups fresh orange juice
- 1/3 cup sweetened dried cranberries
- 1/2 Tbsp butter or margarine
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 tsp minced fresh ginger
- 1 x 10-ounce pkg couscous
- 1/4 cup sliced almonds, toasted